If there’s one dish that can totally transform your feelings about veggies, it’s wer & Brussels Sprouts with Maple Pecans. Imagine deeply caramelized cauliflower and Brussels sprouts, balanced with a tang of balsamic and a kiss of maple, all finished with crunchy, cinnamon-spiked maple pecans. It’s a wildly flavorful recipe that manages to be both impressive and super easy—the kind of thing you crave all season long. Whether you’re serving it at a holiday table or just jazzing up your weeknight dinner, wer & Brussels Sprouts with Maple Pecans is pure veggie magic in every bite!
Ingredients You’ll Need
You’ll be amazed at how these pantry staples and fresh veggies combine to make something show-stopping. Each ingredient really shines here, working together for savory, sweet, tangy, and crunchy notes in every forkful.
- Cauliflower florets: Roasted until golden, they become nutty and irresistible.
- Brussels sprouts: Halved and caramelized, adding a satisfying bite and gorgeous color.
- Olive oil: Helps the veggies crisp and develops their flavor during roasting.
- Balsamic vinegar: Sends tangy depth through the dish—don’t be shy here!
- Maple syrup: Adds natural sweetness for that craveable glaze.
- Kosher salt: Not just a seasoning—salt amplifies every flavor.
- Black pepper: For a subtle warmth that perks up the palate.
- Garlic powder or smoked paprika: Use garlic for savoriness or smoked paprika for a wow-factor—both are delicious!
- Pecan halves: Toast up golden and crunchy, bringing richness to every bite.
- Cinnamon: Infused with the maple pecans for a gentle, aromatic hug.
- Fresh thyme or rosemary (optional): Sprinkle for a pop of color and earthy aroma.
- Balsamic glaze (optional): Drizzle over for glossy presentation and sweet tartness.
- Flaky sea salt (optional): Adds a final bit of crunch and flavor just before serving.
How to Make wer & Brussels Sprouts with Maple Pecans
Step 1: Preheat Your Oven
First, crank your oven up to 220°C (425°F) and line a big baking sheet with parchment paper. The high heat is the secret to those perfect, golden-brown edges—trust me, you want that caramelization. The parchment? It makes for easy cleanup and prevents any veggie sticking disasters!
Step 2: Toss and Prep the Veggies
Place your cauliflower florets and halved Brussels sprouts in a roomy bowl and drizzle them generously with olive oil, balsamic vinegar, and maple syrup. Sprinkle on the salt, pepper, and your choice of garlic powder or smoked paprika. Toss everything together—get in there with your hands or a large spoon—so every veggie is coated for maximum flavor and even roasting.
Step 3: Roast to Perfection
Spread your dressed veggies in a single layer on your baking sheet. This makes sure everything roasts (not steams), so you get those dreamy crispy edges. Pop them in the oven for roughly 30–35 minutes, flipping halfway through. They should come out tender in the middle with deliciously caramelized edges—total vegetable bliss!
Step 4: Prepare the Maple Pecans
While the veggies roast away, it’s maple pecan time! Throw your pecan halves into a small skillet with maple syrup, cinnamon, and a pinch of salt. Stir constantly over medium heat for 3–4 minutes, until the pecans turn glossy and the syrup thickens just a touch. Transfer them onto a bit of parchment and let them cool for a few minutes; they’ll harden into the most addictive little nuggets of sweet crunch.
Step 5: Assemble and Serve
Pile your warm, golden wer & Brussels Sprouts with Maple Pecans onto a serving platter. Scatter the cooled maple pecans all over—they’ll catch everyone’s eye and appetite! If you’re feeling fancy, finish with fresh thyme or rosemary, a dramatic drizzle of balsamic glaze, and a sprinkle of flaky sea salt. This is where flavor meets celebration.
How to Serve wer & Brussels Sprouts with Maple Pecans
Garnishes
Garnish is your superpower here! Fresh thyme or rosemary brightens up the plate with herbal aroma, while a zigzag of balsamic glaze creates restaurant-style flair. Don’t skip the flaky sea salt—it makes every flavor pop and adds irresistible texture to your wer & Brussels Sprouts with Maple Pecans.
Side Dishes
Serve this stunning dish alongside roasted chicken, grilled salmon, or even as part of a vegetarian feast with quinoa or wild rice. The bold flavors in wer & Brussels Sprouts with Maple Pecans make it a fabulous companion for hearty mains and lighter fare alike—so versatile!
Creative Ways to Present
Go family-style in a wide, shallow platter for a wow-factor centerpiece. Or, serve individual bowls topped with a few extra maple pecans for a special starter. For fancy occasions, arrange the veggies in overlapping rows and finish with microgreens or edible flowers for a jaw-dropping presentation.
Make Ahead and Storage
Storing Leftovers
Leftover wer & Brussels Sprouts with Maple Pecans keep beautifully! Transfer any extras to an airtight container and refrigerate. The flavors deepen over time, making the leftovers just as tempting as the original dish.
Freezing
While you can freeze the roasted veggies if needed, the texture of the pecans won’t be quite as crisp after thawing. For best results, freeze just the veggies and add freshly made maple pecans after reheating. Always cool veggies completely before freezing to prevent sogginess.
Reheating
For best results, reheat under a hot oven or in a skillet to bring back those irresistible crispy edges. Scatter the reserved pecans on top just before serving to keep them crunchy and delicious.
FAQs
Can I make this recipe vegan and gluten-free?
Absolutely! Wer & Brussels Sprouts with Maple Pecans is naturally vegan and gluten-free, so it’s a simple crowd-pleaser for most dietary preferences. Just make sure your balsamic vinegar is gluten-free (most are).
What’s the secret to the crispy edges?
The trick is roasting at high heat and spreading the veggies in a single layer. This way, the moisture evaporates quickly, and you get that crave-worthy color and crunch.
Can I use frozen cauliflower or Brussels sprouts?
Fresh is best here, but in a pinch, you can use frozen veggies—just make sure to thaw and thoroughly dry them first, as excess moisture will prevent proper roasting.
How can I make the dish nut-free?
If nuts are off the table, try toasted pumpkin seeds tossed with maple and cinnamon. You’ll still enjoy that sweet, crunchy topping without any worries about nuts.
Can I prep anything ahead of time?
Yes! You can trim and halve the veggies and even make the maple pecans a day ahead. Store everything separately, then roast and assemble right before serving for maximum freshness and wow factor.
Final Thoughts
I can’t wait for you to experience the vibrant, unforgettable flavors of wer & Brussels Sprouts with Maple Pecans. Whether you’re a veggie lover or just veggie-curious, this stunning dish might just become your new go-to for gatherings and everyday meals. Give it a try and let the magic happen in your kitchen!
